Recipes to get you through the storm

There is something about a storm, whether in the North or South, that causes most people run to the grocery store and cook. For me, I want to cook one-pot meals. Especially during these do-nothing storms and threats we get, it is a good way to pass the time, and prepare what may be one last hot meal before the power goes off. And of course calories and fat content are not an issue when it comes to hurricanes.

This chicken pot pie is my all time favorite. I have found that it is also a good way to get someone to make a white sauce – people are often intimidated when you tell them they can make one. But when you see it here in this recipe it looks just like any other step.

New Southern Chicken Pot Pie

“Food for Thought”

Serves Six to Eight

One three-pound broiler/fryer

One carrot scraped and sliced

One medium onion, sliced

Two green, red or yellow peppers, seeded and diced

Five tablespoons butter

One fourth cup all purpose flour

One fourth cup whipping cream or half and half

One teaspoon dried thyme

One small bunch fresh parsley, chopped

One half teaspoon pepper

One cup diced fresh mushrooms

Two sheets puff pastry or prepared pastry dough

Cook chicken in water to cover until done. Drain, reserving one cup stock. Skin and bone chicken, cut meat into bite-size pieces, and set aside. Blanch vegetables in small amount of boiling water, drain and set aside. In a heavy skillet or saucepan, melt butter over low heat. Whisk in flour, stirring until golden brown. Add one cup reserved chicken stock and whipping cream. Bring to a boil, whisking constantly, cooking until thick and bubbly. Stir in herbs, peppers and mushrooms and combine with chicken. Place pastry or pie crust sheet into deep dish pie plate or casserole dish and another on top. Crimp edges, cut slits in top for steam to escape. Bake at 350 for 40 minutes.

While another chicken dish, this favorite is found in many a 1990s cook book and is great with kids.

Creamy Chicken Enchilladas

Serves Four to Six

Four boneless chicken breast halves

One tablespoon butter

Two tablespoons chopped onion

Two tablespoons chopped green chilies

Three ounces cream cheese, diced

One cup whipping cream

Ten corn tortillas

One cup grated Cheddar cheese

One cup grated Monterey Jack cheese with peppers

One cup salsa

Cook chicken either by poaching or grilling and cube. In a saucepan, melt butter, add onion and sauté until translucent. Add green chilies and cream cheese and stir constantly until blended. Remove from heat and stir in chicken. Soften tortillas and place three tablespoons of chicken in the center of each, top evenly with cheeses and salsa. Roll tortillas and place seam side down in a greased two-quart casserole dish. Pour whipping cream over enchiladas, top with remaining cheese (add as much as you like). Bake at 350 for twenty five minutes or until hot and bubbly.

What would a storm be without a big pot of red beans and rice, or jambalaya? The Junior League of Mobile came out a few years ago with a great cookbook, Bay Tables, which has this classic dish.

Shrimp, Sausage and Chicken Jambalaya

“Bay Tables”

Serves Ten

One pound smoked sausage, thinly sliced

Three tablespoons olive oil

Two thirds cup chopped green pepper

Two gloves garlic, minced

One fourth cup chopped parsley

One cup chopped celery

Two, 16 ounce cans chopped tomatoes, undrained

Two cups chicken stock

One cup chopped green onions

One and a half teaspoons dried thyme

Two bay leaves

Two teaspoons dried oregano

One tablespoon Creole seasoning

One quarter teaspoon cayenne

One quarter teaspoon black pepper

One three pound chicken, boiled and chopped

Two cups long grain rice, washed and rinsed three times

Three pounds medium shrimp, peeled and deveined

Cook sausage in skillet and remove, keeping warm. Add olive oil to skillet and sauté next four ingredients for five minutes. Add the undrained tomatoes, chicken stock and green onions. Stir in all seasonings. Add chicken, rice and sausage. Cook, covered, on low heat for thirty minutes or until most of the liquid has been absorbed, stirring occasionally. Add the shrimp, cooking until they turn pink. Discard bay leaves and spoon jambalaya into casserole dish, baking at 350 for 25 minutes.

Kinnon Phillips is Lagniappe cuisine editor. Contact him at kphillips@lagniappemobile.com.

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